1/4 cup finely-chopped onions
1 Tbs water
3 cups coarsely-chopped plum tomatoes with juice
(or a 28-oz can low-sodium tomatoes
with juice, cut up)
1 1/2 cups water
1/4 cup finely-chopped celery
1 Tbs minced fresh parsley
1 Tbs red wine vinegar
1 tsp dried oregano
1 tsp dried thyme
1 garlic clove, minced
1 bay leaf
4 boneless skinless chicken breast halves, (abt 12 oz total)
2 cups hot cooked fettuccine
2 Tbs finely-shredded fresh Parmesan cheese


For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.)
Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.
If there is any leftover sauce, freeze it to serve over pasta as a side dish for another meal.